Whole Wheat Honey Peach Muffins
Whole Wheat Honey Peach Muffins is a morn meal that serves 12. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 141 calories. For 46 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Amys Healthy Baking has 252 fans. Head to the store and pick up unsalted butter, salt, whole wheat flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Whole Wheat Healthy Peach Muffins, Honey-Wheat Muffins, and Whole Wheat Honey English Muffins are very similar to this recipe.
Servings: 12
Ingredients:
¾ tsp baking powder
¾ tsp baking soda
1 large egg, room temperature
½ c honey
½ c plain nonfat Greek yogurt
½ c nonfat milk
¼ tsp salt
3 Del Monte No Sugar Added Peach Fruit Cups, drained (about 1 cup) and diced
1 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 tbsp vanilla extract
2 c whole wheat flour (measured correctly)
Equipment:
muffin liners
toothpicks
wire rack
whisk
bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the honey and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Gently fold in the peaches.Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. (The peaches will still be extremely hot, so don’t burn yourself!)
Step by step:
1. Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the honey and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Gently fold in the peaches.Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. (The peaches will still be extremely hot, so don’t burn yourself!)
Nutrition Information:
covered percent of daily need
